Poyang Specialties

Poyang's delicacies are usually quite famous, such as rice crust, roasted stew and golden thread hanging gourd. These delicacies have a long history and were also typical local delicacies in ancient times. However, when making them, you may not know the specific steps. In fact, it is not that difficult to make. As long as you master the real method, especially when making rice crust, you must fry it until it is crispy.

Hometown rice crust

The rice crust from my hometown has a unique flavor. The preparation method is to cut the rice crust into blocks, cut the pig blood into thick slices, slice the chicken breast and coat it with starch and oil, cut the vegetables into oblique blades, slice the winter bamboo shoots, cut the dried pepper into small oblique blades, cut the green onions into sections, and cut the ginger into nail-thin slices.

Then put the wok on the fire, add the seasoning and winter bamboo shoots and stir-fry for a while, add the soup and pig blood, skim off the foam after boiling, add salt, put in chicken slices and MSG, thicken after boiling, remove from the pan and serve in a bowl, sprinkle with scallion segments, and drizzle with sesame oil for later use.

Put oil in a wok and when the oil reaches 70% hot, push in the rice crust and fry until crispy and hard. Remove from the pan and place in a deep plate. When serving, pour the food in the bowl onto the rice crust.

Flavor roasted

If you want to taste the special flavors while strolling on the streets of Nanchang, you should buy some grilled and stewed food, because there are many grilled and stewed food shops in Nanchang, and their business is booming. The shop is always crowded with people all day long, and occasionally you can see long queues in front of the barbecue and stew shops.

Gold wire hanging gourd

The golden thread hanging gourd is a folk snack in Nanchang. It tastes delicious and is very rare among outsiders. The production of the golden thread hanging gourd is actually very simple. Take 10 wrapped wontons and hand-cut noodles weighing about 200 grams. First, add the noodles, then the wontons, then pour the original bone soup over them and add pepper and green onions. The noodles are thin, soft and long, and the wontons are fragrant and fresh, just like a golden gourd floating on the surface of the bowl, which is both beautiful and delicious.

Golden Thread Gourd Ingredients: 400g potatoes (yellow skin)

150g lotus root

200g white sugar

Starch (pea) 50g

200g peanut oil

How to make the gold wire hanging gourd:

1. Boil the potatoes, peel them, and mash them into a paste. Use a fine copper sieve to filter out the coarse particles. Wrap them with lotus paste and make 12 small gourds. Dust them with dry starch. Wash the lotus roots and chop them into lotus paste.

2. Place the wok on high heat, pour peanut oil into the hot wok, when it is 60% hot, put in the gourd that has been patted dry with starch, fry until the skin turns brown, then remove from the pan and drain the oil.

3. Place the wok on medium heat, add sugar, and stir constantly with a hand spoon. Wait until the sugar dissolves and slowly turns light yellow. When there are many large bubbles, change the heat slightly or remove the wok from the heat. When the syrup turns into chestnut, quickly add the fried gourd, stir evenly, and serve in an oiled plate.

4. When serving, place a bowl of boiling water on the bottom of the plate to keep it warm, and put another small bowl in cold boiled water for dipping.